Elderflower cordial

Recipes for elderflower cordial are ten-a-penny on the web, but there's nothing like a tried and tested one for confidence building! I've used this one for a couple of years now; I rate it highly for simplicity and its good keeping qualities.

Ingredients

20 good elderflower heads, shaken to remove insects and trimmed of large stalk material

1Litre water

2kg ordinary granulated sugar

2 un-waxed lemons

80g citric acid (available from pharmacies)

Method

Bring water to the boil in a large saucepan and add the sugar. Stir gently until dissolved. Grate the rind and slice the lemons and put into a large pan with the elderflower heads and citric acid, then add the sugar and water. Cover with clingfilm and leave for between 12 and 24 hours, out of direct sunlight. Remove the flower heads and lemons and strain the cordial though muslin or a jelly bag. Pour into clean bottles and store for up to 6 months. To keep the cordial for longer, use cleaned plastic milk cartons and freeze.

Flower Infused Sugars

Here's an easy way to enjoy the flavour of wild flowers out of season; in theory, any scented edible flower can be used although to date, I've only tried this with elderflowers and lavender, both of which were successful. Once made, the infused sugar will keep for at least a couple of months in a cool dry cupboard. Use it to enhance cakes, biscuits and desserts or as a sprinkle over fruit salads.

Method

First gather your flowers: a warm, sunny morning is traditionally considered the best time as the oils which give the flowers their scent will be strongest. Then prepare them by shaking gently to remove any beasties and snipping off as much stalk as is practical. Take a small Kilner jar and alternately layer your chosen flowers with granulated sugar to cover until the jar is full. Seal and leave in a cool place for between 24 and 36 hours. Remove the flowers and store in a cool, dry place until required. See my blog for recipe ideas.